Pesara Pappu Moong Dal Andhra Style

Method

1. 1

   Cook the moong dal: Wash 1 cup split yellow moong dal in 2 to 3 changes of water. Place in a pressure cooker with 2.5 cups water, 1/2 tsp turmeric and the chopped tomatoes. Cook on high until the first whistle then medium for 3 more whistles. Open after pressure releases. The dal should be completely soft and the tomatoes fully dissolved into it. Mash well.

2. 2

   Add tamarind: Add the tamarind paste or strained tamarind water to the cooked dal. Stir well. The tamarind adds a sharpness that is characteristic of Andhra/Telangana dal — it is noticeably more sour than North Indian preparations of the same dal.

3. 3

   Add water if needed: The dal should be flowing, not paste-like. Add 1/2 cup water if it is too thick. The consistency should be like flowing soup.

4. 4

   Add salt: Add salt. Stir and taste. The dal at this stage should taste tangy (from tomato and tamarind), savoury, and need only the spicing of the tadka to be complete.

5. 5

   Heat oil and temper: Heat 2 tbsp oil in a small pan on medium-high. Add mustard seeds — wait for them to pop. Add curry leaves (they will crackle), asafoetida and dried red chilli. Stir 15 seconds until the chilli darkens.

6. 6

   Add onion to the tadka: Add the finely chopped onion. Cook on medium heat for 8 minutes until golden.

7. 7

   Add ginger and garlic: Add ginger paste and garlic paste. Stir 1 to 2 minutes.

8. 8

   Add red chilli powder: Turn to low heat. Add red chilli powder. Stir 1 minute. The Andhra version uses considerably more chilli powder than North Indian versions — adjust to your heat preference.

9. 9

   Pour tadka into dal: Pour the entire hot tadka into the cooked dal. Stir together. Simmer on low for 3 minutes for the flavours to combine.

10. 10

    Serve: Scatter coriander leaves on top. Serve hot over steamed rice or with rice and a small amount of ghee drizzled on the rice.

11. 11

    Note: Pesara Pappu (moong dal in Telugu) is the everyday dal of Telangana and Andhra Pradesh homes. The addition of tamarind gives it a characteristic sourness not found in North Indian preparations of the same dal. In Andhra-Telangana homes, rice is eaten with a dal poured over it (not eaten separately) and this combination is the most common daily meal. The red chilli quantity in this recipe is moderate — authentic Andhra versions are significantly spicier.